1. Steamed sturgeon
Ingredients: a sturgeon, shredded ginger, garlic and dried pepper, steamed fish and soy sauce, salt, cooking wine, onion, ginger and pepper.
Steps:
-Remove scales and gills from sturgeon, cut into pieces about 5 cm long, and wash for later use.
-Cut the sides of the fish with oblique knives for several times, coat the surface with salt and cooking wine, and put onion and ginger pieces into the belly of the fish for pickling 15-20 minutes.
-Add water to the steamer to boil, put the salted fish in the steamer, steam for 6-8 minutes on high fire, and take it out.
-Sprinkle a layer of shredded onion on the surface of the steamed fish, pour a few spoonfuls of steamed fish soy sauce along the fish, and sprinkle with shredded dried Chili and leftover shredded onion.
-Heat oil in a wok until the oil is smoky, and pour hot oil on the surface.
2. Sturgeon stewed tofu
Ingredients: 1 sturgeon, 200g tofu, onion, ginger and garlic, cooking wine, salt, sugar, soy sauce, soy sauce and chicken essence.
Steps:
-Remove scales and gills from sturgeon, cut into pieces about 5 cm long, and wash for later use.
-Cut the tofu into small pieces for later use.
-Put oil in the pan, add onion, ginger and garlic until fragrant, add sturgeon and fry until golden on both sides.
-Add appropriate amount of cooking wine, salt, sugar, soy sauce, soy sauce and chicken essence, pour appropriate amount of clear water, bring to a boil and simmer for about 30 minutes until the sturgeon meat is cooked and rotten.
-Finally, add the tofu pieces and cook until the tofu tastes good.
3. Sturgeon grilled eel roll
Ingredients: 1 sturgeon, 200g eel, salt, cooking wine, ginger, garlic, soy sauce, sugar, pepper, chicken essence and oil.
Steps:
-Remove scales and gills from sturgeon, cut into pieces about 5 cm long, and wash for later use.
-Cut eel into pieces about 1 cm wide and marinate with salt, cooking wine, ginger and garlic 10 min.
-Roll eel slices on sturgeon segments and fix them with toothpicks.
-Preheat the oven to 200°C, put the eel rolls into the baking tray and bake for 10- 15 minutes.
-Take out the baked eel roll, sprinkle with soy sauce, sugar, pepper and chicken essence, and pour in hot oil.
The above are several common Russian sturgeon practices. Different practices can bring different tastes and flavors, and you can choose according to your personal taste.